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Tortellini Vegetable Soup Recipe

Tomatoes, carrots, green beans, potatoes, corn and celery are the perfect complements to convenient frozen tortellini in this heartwarming soup. Add a crusty loaf of bread and a green salad, and dinner is ready in no time.
—Deborah Hutchinson
Enfield, Connecticut

TOTAL TIME: Prep/Total Time: 30 min.YIELD:10 servings

Ingredients

1 large onion, chopped

2 celery ribs, chopped

2 tablespoons canola oil

2 cans (14-1/2 ounces each) beef broth

1 cup each frozen corn, sliced carrots and cut green beans

1 cup diced uncooked potatoes

1 teaspoon dried basil

1 teaspoon dried thyme

1/2 teaspoon minced chives

2 cans (14-1/2 ounces each) diced tomatoes, undrained

2 cups frozen beef or cheese tortellini

Directions

1.In a Dutch oven or soup kettle, saute the onion and celery in oil. Add the broth, corn, carrots, beans, potatoes, basil, thyme and chives; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.